Mai's boiled icing

i developed this recipe and taste so good…much stronger than my marshmallow icing…used this for my birthday cake order…

Mai’s boiled icing


  • 1 1/2 c white sugar
  • 1/2 c corn syrup
  • 1/3 c water
  • 3 egg whites, large

  • 1 1/4 tsp cream of tartar
  • 1 tsp vanilla

  • 1/2 tsp salt
  • food color( optional)


  1. 1. boil sugar corn syrup and water….test readiness using ice cold water..drop a little bit of syrup to the ice cold water..if it forms a hard candy it is already done…remove from fire..
  2. 2. while the sugar mixture is boiling…whip egg whites and cream of tartar and whip at highest speed for around 3-5 minutes….slowly add the syrup…whip for another 3 minutes…add vanilla and salt…whip again for another 2-3 minutes…or until ready…
  3. 3. add food coloring if desired…

Comments (2)


Hi evesloven, I've made this a couple of times and it easily covers a 3-tier 9" round. Some tips: 1) Frost your cake as soon as the icing is done. It does set up a little as it cools. I've been good for about 15 minutes after. 2) Stand mixer works best - and it does get hot. 3) Best if iced the day before an event. The icing will flow a little, smoothing out the peaks, and will get a pretty nice sheen. 4) It won't crystalize like double-boiled (7-minute) egg white frostings so your shelf life is longer. I had one sitting for 5 days and the icing was still nice and gooey. 5) Did one version where I pulled tall peaks of icing on the top and then torched it for a meringue effect. If you haven't made marshmallows before, this is the same recipe/technique minus the gelatin. So if you can work this recipe, you can easily do your own marshmallows.